Slow Cooked Wild Venison Masala
The following recipe is a goodie that’s super adaptable, use any red meat (works particularly well with goat), no biggie if you don’t have one of the spices, you can use cream or sour cream if you don’t have yogurt, use fresh tomatoes if you don’t have a can. Don’t be too fussy about quantities, except maybe the cayenne... unless you like it HOT!
read recipe
________________________________________________
Chinese Spiced Duck Breast with Greens in Noodle Broth
This is such a yummy, warming meal for a cold
winters night post duck shooting! My hubby wasn't too keen on the weird numbing
sensation Szechuan pepper has on your mouth, so it’s optional. As for the
sautéed greens, be super relaxed about these, whatever you have in the
fridge/freezer will do. Frozen pack mixed vege would even do, but of course...
fresh is best.
This opening weekend was a boomer! We were left with so many ducks we
ended up just 'breasting' the majority of them. And after vacuum packing
what seemed like the entire bird population of Central Otago, somehow I
still wanted more. So I decided to cook a duck casserole for dinner! I
was in a bit of a hurry so this was prepped in under 20 minutes, and
left in the slow cooker for 4 hours, but you could easily give it a bit
more love and do it in a casserole in the oven. This recipe is about as
adaptable as they come, see final notes for options!
Moroccan Goat Tagine
The following recipe is a goodie that’s super adaptable, use any red meat (works particularly well with goat), no biggie if you don’t have one of the spices, you can use cream or sour cream if you don’t have yogurt, use fresh tomatoes if you don’t have a can. Don’t be too fussy about quantities, except maybe the cayenne... unless you like it HOT!read recipe
________________________________________________
Chinese Spiced Duck Breast with Greens in Noodle Broth
This is such a yummy, warming meal for a cold
winters night post duck shooting! My hubby wasn't too keen on the weird numbing
sensation Szechuan pepper has on your mouth, so it’s optional. As for the
sautéed greens, be super relaxed about these, whatever you have in the
fridge/freezer will do. Frozen pack mixed vege would even do, but of course...
fresh is best.
________________________________________________
Cedar Planked Salmon
I found the hardest part of this recipe was finding a piece of Cedar, and even that was pretty easy! I just asked really nicely at our local building supply store for an off-cut, fluttered ye olde lashes a bit and BAM, Cedar. The second hardest part was lighting the pizza oven... such a chore... NOT!
read recipe
_________________________________________________________________________
Bacon Wrapped Quail
It's best not to do too much to Quail meat, as you don't want to over power it's delicate flavour. If you have the patience and steady hand you can de-bone the small birds... but bugger that. Just eat it off the bone like you were born to!
read recipe _________________________________________________________________________
Uncle Aitchy's Baked Trout
Uncle Aitchy is a bit of a classic kiwi bloke. The strong, silent type. Accomplished digger driver. Always has a classic line at the most unexpected times. And in good hunter gatherer style, is a keen fly-fisherman.
Over the years the hunter has often provided Uncle Aitchy with a feed of venison, or duck (or what ever else it was that met it's end over the weekend...), so every now and then we are lucky recipients of a beautiful, fresh NZ Alpine Trout.
read recipe
________________________________________________
'What's In the Fridge' Venison Roast
Despite us having a new addition to the family, I've been insisting that
the Hunter continue to have his 'man time' in the mountains. Not only
is it vital to his mental health (and mine in a way!), but it keeps the
freezer full! Unfortunately, I have less time to get creative in the way
I used to, and instead have to get creative in a whole new way. A way
in which I am bound by the ingredients that are in the fridge. Gone is
the luxury of being able to whip in to town to grab some vital
ingredient from the super market. Now I have to make do with what I
have. Hence, 'What's in the fridge Venison Roast' was born!
read recipe
________________________________________________
Rabbit Burgers
My hunter has been carrying out a bit of pest control for a local organic farmer friend of ours lately, and each time he goes out he brings home a few of the good 'eaters'. Rabbit has to be one of the most versatile meats, anything you could do with chicken you can do even better with rabbit. It's juicer and tastier. This is one of my favourite rabbit recipes, SUPER fast, no mess, huge success.
read recipe
_________________________________________________________________________
Duck Shooter's Bacon & Egg Pie
Every May, kiwi hunter's wives are assigned the task of creating the ultimate Bacon & Egg pie, for a duck shooter's Pie-off. There is much prestige bestowed upon the hunter who's wife makes the best pie. It should be crisp on top, not have a soggy bottom (heaven forbid!), be juicy but not messy to devour, and nourishing, as it may be the only thing he gets to eat till they get to the pub for dinner later that evening. Also, it must have a happy balance of two vital ingredients - bacon and eggs!
read recipe
_________________________________________________________________________
Rugged Duck Casserole
Cedar Planked SalmonI found the hardest part of this recipe was finding a piece of Cedar, and even that was pretty easy! I just asked really nicely at our local building supply store for an off-cut, fluttered ye olde lashes a bit and BAM, Cedar. The second hardest part was lighting the pizza oven... such a chore... NOT!
read recipe
_________________________________________________________________________
Bacon Wrapped QuailIt's best not to do too much to Quail meat, as you don't want to over power it's delicate flavour. If you have the patience and steady hand you can de-bone the small birds... but bugger that. Just eat it off the bone like you were born to!
read recipe _________________________________________________________________________
Uncle Aitchy's Baked Trout
Uncle Aitchy is a bit of a classic kiwi bloke. The strong, silent type. Accomplished digger driver. Always has a classic line at the most unexpected times. And in good hunter gatherer style, is a keen fly-fisherman.
Over the years the hunter has often provided Uncle Aitchy with a feed of venison, or duck (or what ever else it was that met it's end over the weekend...), so every now and then we are lucky recipients of a beautiful, fresh NZ Alpine Trout.
read recipe
________________________________________________
'What's In the Fridge' Venison Roast
Despite us having a new addition to the family, I've been insisting that
the Hunter continue to have his 'man time' in the mountains. Not only
is it vital to his mental health (and mine in a way!), but it keeps the
freezer full! Unfortunately, I have less time to get creative in the way
I used to, and instead have to get creative in a whole new way. A way
in which I am bound by the ingredients that are in the fridge. Gone is
the luxury of being able to whip in to town to grab some vital
ingredient from the super market. Now I have to make do with what I
have. Hence, 'What's in the fridge Venison Roast' was born!read recipe
________________________________________________
Rabbit Burgers
My hunter has been carrying out a bit of pest control for a local organic farmer friend of ours lately, and each time he goes out he brings home a few of the good 'eaters'. Rabbit has to be one of the most versatile meats, anything you could do with chicken you can do even better with rabbit. It's juicer and tastier. This is one of my favourite rabbit recipes, SUPER fast, no mess, huge success.read recipe
_________________________________________________________________________
Every May, kiwi hunter's wives are assigned the task of creating the ultimate Bacon & Egg pie, for a duck shooter's Pie-off. There is much prestige bestowed upon the hunter who's wife makes the best pie. It should be crisp on top, not have a soggy bottom (heaven forbid!), be juicy but not messy to devour, and nourishing, as it may be the only thing he gets to eat till they get to the pub for dinner later that evening. Also, it must have a happy balance of two vital ingredients - bacon and eggs!
read recipe
_________________________________________________________________________
Rugged Duck Casserole
This opening weekend was a boomer! We were left with so many ducks we
ended up just 'breasting' the majority of them. And after vacuum packing
what seemed like the entire bird population of Central Otago, somehow I
still wanted more. So I decided to cook a duck casserole for dinner! I
was in a bit of a hurry so this was prepped in under 20 minutes, and
left in the slow cooker for 4 hours, but you could easily give it a bit
more love and do it in a casserole in the oven. This recipe is about as
adaptable as they come, see final notes for options!
_________________________________________________________________________
Spiced Apple Chutney
This
chutney has a tangy, sweet flavour which is amazing in a roast wild
pork sandwich (cold or hot) or with sharp, creamy cheeses like cheddar,
white stilton or blue brie.
read recipe
read recipe
_________________________________________________________________________
Moroccan Goat Tagine
This works really well with almost any meat - goat, lamb, beef, venison, chamois. And you don't have to cook it in a tagine, a casserole works just as well.
No comments:
Post a Comment